Preheat oven to 350. Bring cream and dried mushrooms to a boil in a
heavy saucepan. Remove from pan and let cool. In a saute pan or
skillet over medium heat, saute the onion, shallots, and garlic until
the onion is slightly carmelized, about 3-4 minutes. Add the fresh
mushrooms and cook until tender, about 3-4 minutes. Add the molasses
and seasoning. Let cool.

Strain the cream through a fine meshed sieve into the egg mixture.
Season the mixture with Creole seasoning, Tabasco, Worcestershire,
salt and pepper. Add the bread to the egg-cream mixture and let soak
for 5-6 minutes. Stir in the mushroom mixture and season. Fill four
4-oz buttered molds and top with cheese. Cover with aluminum foil
and bake for 18-20 minutes. Remove the foil, and bake an additional
2 minutes to brown.